This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.
This dessert is an absolute guilty pleasure. I don’t make it very often, but when I do, it vanishes in no time. It is a recipe that I got from my grandmother.
The reason I call it a “guilty pleasure” is because it is literally the only thing I make that uses a mix of any kind. I have made a couple alterations from the original that my grandmother gave me, but I really can’t make any more changes than that, or it simply won’t be the same dessert that I grew up enjoying.
Watch this dessert be made here:
Let the dessert chill another half hour in the fridge, and then enjoy!
Ice Cream Dessert
Ingredients
- 50 Ritz Crackers, crushed
- 1 stick (1/2 c) butter, melted
- 1½ c milk
- 2 3.4 ounce packages of vanilla instant pudding mix
- 1 quart vanilla ice cream, softened
- 1 pint heavy whipping cream
- ⅓ c powdered sugar
- 1 tsp vanilla
- 1 chocolate & toffee candy bar (Heath, Skor)
Instructions
- To begin, preheat your oven to 350 degrees.
- Combine the butter and cracker crumbs in a dish, and press them into the bottom of a 9x13 baking dish. Bake for 10 minutes.
- Cool completely.
- Scoop your ice cream into a bowl and let it sit on the counter while you do the next part.
- In a mixing bowl, beat together the milk and pudding mixes until smooth.
- Beat in the ice cream until all combined and smooth.
- Spread the mixture over the crust, and then chill for an hour.
- In a chilled mixing bowl, beat together the whipping cream, powdered sugar and vanilla until stiff.
- Spread this over the top of the ice cream dessert.
- Chop up the candy bar, and sprinkle it over the top.
- Chill for another 30 minutes, and ENJOY!
Notes
Note - if this dessert needs to last more than a day, I recommend using stabilized whipped cream in place of the regular whipped cream in this recipe. You can find out how to easily make stable whipped cream in my recipe here: https://cosmopolitancornbread.com/stable-whipped-cream
My grandmother made hers with "Cool Whip" instead of real whipped cream. That is an option to, though I prefer the real thing.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 55mgSodium: 176mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was shared in Meal Plan Monday
Has anyone else tried different pudding flavors?
Someone told me once that they did it with chocolate pudding and chocolate ice cream and they LOVED it that way as well.
This dessert is also very good if you use a layer of angel food cake on the bottom. Sometimes I slice up a loaf to layer the bottom and other times I chunk the cake and toss it in the bottom of the pan.
This is WONDERFUL with Pistachio Pudding as well.
How does this turn out if prepared the night before?
Thank you for asking! It is absolutely delicious the next day. I will often make this the day before an event. As a matter of fact, I am making it today for my son’s birthday tomorrow. The only thing I do differently, is wait to sprinkle the chopped candy bar onto it the day of. The moisture in the whipped cream tends to make it soften and if you want the toffee bits to still be crunchy they should go on before serving.
Had some of this today, it was amazing!
Thanks Chico! The other treat that you had today, will be posted next weekend :)
Yummmm !!!!!! Want !! Pinning so I can make. Kids will go crazy over this !
That's looks so yummy. I'd eat the whole pan by myself if I made it.